Foodservice by Design

Juan Martinez

Juan Martinez

Foodservice Design Parameters for Successful Co-Branding

 The concept of co-branding, meaning having two restaurants share the same space, is nothing new. Sometimes it works. Other times it does not. So what’s the difference between successful and unsuccessful co-branding initiatives?

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

Another Great NRA Show Has Come and Gone

Juan Martinez recounts his NRA Show experiences and looks forward to 2015.

The Greatest (Restaurant) Show On Earth!

Juan Martinez previews this year's NRA Show.

How A Minimum Wage Increase Could Impact Foodservice Design

While economists and politicians continue to debate the impact a minimum wage increase will have on businesses, members of the foodservice industry are better served minding their P's by focusing on processes, procedures, people, products and platforms, writes consultant Juan Martinez.

What Are the Key Fast-Casual Success Metrics In Design?

For top brands, they have fast-casual differentiators down to a science -- and Juan Martinez provides a checklist to get started.  

Need to Invent and Off They Went

While innovation remains a restaurant industry buzz word, deciding which innovations are right for a foodservice operation depends on the specific challenges the business faces in executing its brand promise.

How Can You Ensure Efficient Menu Innovation?

Menu innovation is a wonderfully dynamic topic but we should all realize that it does not have to be complicated.

Don't Let Menu Innovation Detract from Customer Service!

Menu innovation is neccessary for long-term success but it can create a chain reaction that negatively affects cutomer service. Juan Martinez reviews a few pitfalls and gives his expert advice on how to avoid them.

Managing Labor to Drive Growth in Foodservice

Labor represents a cost all foodservice operators must address and political and social unrest can inadvertently affect this are. In this blog post, consultant Juan Martinez explores the way operators can react to the issues of the day and the potential positive and negative affects these steps can have on their businesses.

 

Can You Design a One-Square-Foot Back of House?

Let industrial engineering techniques inspire you. 

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